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Almond, Lemon and Polenta cake

  • Ready in:
  • 15 minutes to mix and 1 hour to cook
  • Serves:
  • 12
  • Complexity:
  • easy


  • 450g butter
  • 450g caster sugar
  • 6 eggs
  • 450g ground almonds
  • 225g polenta (cornmeal)
  • Grated zest of 3 lemons
  • Juice of 1 lemon
  • 1 teaspoon baking powder (use gluten free if necessary)
  • Method

    Pre heat the oven to 160C/Gas 3.

    Line a 30cm round cake tin with baking paper, or a 30cm x 20cm deep cake tin will also be the correct size.

    Place the softened butter and caster sugar in a bowl and using an electric hand whisk or wooden spoon, cream together until light and fluffy.

    Beat the eggs and add one at a time to the the butter and sugar mixture, beating well.

    Add the ground almonds, polenta (cornmeal) the baking powder, lemon zest and juice.

    Mix together well and spoon into the prepared tin.

    Place in the centre of the oven and after 30 minutes. Turn the oven down to 150C and bake for another 30 minutes.

    The cake will be golden on top and firm to the touch. Test with a skewer to ensure that the middle is cooked and not runny. A skewer will come out clean when it is cooked.

    It may need a little longer, sometimes another 10/15minutes, but when cooked remove the cake from the oven and leave to cool in the tin.

    Turn out when cold.

    To make a lemon drizzle mix 2 or 3 tablespoons of the spare lemon juice with enough icing sugar to make a thin icing.


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